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Grilled Maple-Balsamic Glazed Venison with Shaved Fennel Slaw

Grilled Maple-Balsamic Glazed Venison with Shaved Fennel Slaw
  • Serves: 6
  • Prep: Overnight
  • Cook: 10 mins
  • Cut: Striploin, Tenderloin

Ingredients

  • 235 ml balsamic vinegar
  • 120 ml maple syrup
  • 60 ml soy sauce
  • 1 kg boneless loin or leg of venison, trimmed of all silverskin
  • 3 sprigs of fresh rosemary
  • 3 sprigs of fresh sage
  • 30 ml olive oil
  • Salt and fresh cracked black pepper, to taste
  • 1 head Napa cabbage, shaved paper thin into strips
  • 240 ml carrots, peeled and julienned
  • 240 ml fennel (white part only), shaved paper thin into strips
  • 120 ml cup red onions, cut into thin strips
  • 120 ml cup red radish, julienned
  • 5 ml fennel seed, pulverized
  • 2 Tbsp mayonnaise, preferably fresh
  • 1 Tbsp sour cream
  • 1/2 Tbsp honey
  • 2 tsp lemon juice, fresh squeezed
  • Salt and pepper to taste
  • 1/4 cup fresh fennel tops, for garnish

Glaze

  • Combine all ingredients until balanced. Refrigerate until using.

Venison

  • Marinate venison in herbs, olive oil, and pepper overnight in the refrigerator.

Fennel slaw

  • In a stainless steel bowl, combine all ingredients and mix well. Refrigerate for one hour to allow all the flavours to combine.

Method

  1. Preheat grill to high temperature and oil well. Grill loin or leg muscle on all sides, until medium rare. Season well and brush venison with glaze while grilling. Remove from heat, rest meat at least 5 minutes and keep warm.

Assembly

  • Slice venison 1 cm thick and brush with glaze as desired.
  • Take 6 large plates and mound slaw into center. Top slaw with venison slices. Drizzle additional glaze around the plate and serve immediately.

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  © 2013 Alliance Group

  © 2013 Alliance Group